152-161In this paper, thermodynamic analysis of the thin layer drying process of strawberry are investigated. Drying
experiments were conducted at inlet drying air temperatures of 60, 75 and 85°C and at drying air velocities of 0.5, 1 and
1.5 m s⁻¹ in a cyclone type dryer. Using the First Law of Thermodynamics, energy analysis was carried to estimate the ratios
of energy utilization. However, exergy analysis was accomplished to determine type and magnitude of exergy losses during
the drying process by applying the Second Law of Thermodynamics. Strawberry samples were sufficiently dried between
60-85°C at 0.5, 1 and 1.5 m s⁻¹ of drying air velocity during 12000-33600 sec despite the exergy losses of 0-0.715 kJ s⁻¹